boneless short rib stew

An irresistible short rib stew filled with hearty veggies and fork-tender meat.

Boneless Short Rib Stew Recipe

I was in Florida a few weeks ago visiting a friend and she made a delicious recipe by Ruhama Shitrit. I’ve been wanting to recreate it ever since we got back. 

This was even better than I could have imagined—the meat is melt-in-your-mouth tender, with the perfect amount of vegetables to make it a hearty, well-rounded dish that deserves a spot in your winter dinner rotation.  

Ingredients for Boneless Short Rib Stew

  • 2 large carrots
  • 3 celery stalks
  • 1 yellow onion
  • 5 garlic cloves 
  • 2 lbs. boneless chuck short ribs (you can also use boneless chuck roast)
  • 2 tablespoons avocado oil 
  • 1 teaspoon salt, divided
  • ½ teaspoon fresh black pepper
  • 2 teaspoons garlic powder
  • 2 teaspoons oregano
  • 2 teaspoons sweet paprika
  • 1 teaspoon Dijon mustard
  • 4 cups vegetable broth, divided
  • 6 small Yukon gold potatoes, washed well and cut into quarters
  • Fresh parsley, to garnish

How to Make Boneless Short Rib Stew

  1. Preheat oven to 300°F. 

  2. Cut the carrots and celery into ½” pieces, and chop the onion and garlic. 

  3. Pat the meat dry with a paper towel and season with ½ teaspoon salt and a few turns of black pepper.

  4. Heat the avocado oil in a shallow braising dish over medium-high heat. Once the oil shimmers, add the meat to the pan and sear for 2-3 minutes on each side. 

  5. Once the meat has browned on all sides, remove it from the pan and set on a plate. 

  6. Add the carrot, onion, celery, garlic, garlic powder, oregano, paprika, and mustard to the pan, and season with remaining salt and a few more turns of black pepper. Cook for a few minutes, until fragrant, to let the aromatics bloom, then pour in two cups of the vegetable broth and bring to a simmer.

  7. Return the meat to the pan and cover with vegetables. Add the potatoes and remaining broth. 

  8. Cover and place in the oven to cook for at least 3 hours (or longer if you want! I lowered the heat to 250°F and let it cook for 6 hours). Garnish with fresh parsley to serve. 

What You’ll Need

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